I had never heard of creamed honey before. Thank you for so much great information on it. I am definitely going to try this, I’m sure my family will love it. -Kirsten
Awesome video!! Can you tell me if it stays at a spreadable consistency, or does it eventually harden back up to the raw honey hardness? I live in Alberta and I get pure raw honey and keep it in the cupboard and it’s super solid lol. Thank you for your time, Bee safe everyone!
John 3:16 KJV For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
we had alfalfa, clover, sweet clover, rasp, red clover and they they all crystallized, some, faster than others, specially if you create and environment to speed that process, like keeping the honey in your fridge, in our kitchen counter will take like a month for the alfalfa honey start to crystallize. Cheers!
Dear Yara i followed the process as (exactly) you said. I put the creamed honey that created into (350gr) jars and after a week i had a result full of FOAM in the top of the jars. I need to mention that before i put creamed honey into the jars i left for one day the creamed honey into the mixer bowl as you said. There was no special foam effect to remove. Given my will to do it professionally is there any advise for the foam elimination?
13:10 Yara says the foam isn't bad at all! It's merely the air bubbling up from the whipping process. You've just got to do minimal mixing (probably just a few seconds at most) and voila, professional-packaged honey.
Basically you just have to wait. In order to (slightly) speed up the process, keep it in a very cool dry place. Your raw, unprocessed honey should crystallize within 3-4 weeks as long as you don't touch or bother it other than to peep under the lid and check for crystallization. Pro tip: This does not work the same way with pasteurized honey or other honey with which you cannot guarantee its content is 100% raw and unaltered.
A. Irmak YALDIZ crystallized honey is the natural process of preservation in pure, raw, unpasteurized honey. It crystallizes over a period of time. Because we dont process our honey... it will crystallize or turn solid in about 3-4 weeks. Pasteurized or processed honey wont crystallize because the process of pasteurization prevents honey to do so. If you buy local, unprocessed & raw honey, wait for a while and it will start crystallizing and you will have your crystallized honey
Sharon Beckner hi Sharon! this kind of creamed honey is made from 100% crystallized honey, so yours should perfectly work fine, just make sure to start with a small amount depending on the size of your whipper and low speed. cheers and thanks for your thoughts
Is there a way to hasten the crystallisation of honey? Since I'll need crystalleid honey or at least creamed honey as a starter seed, is there any way I can make liquid honey crystallise faster so I can build my seeding honey from there?
absolutely! it all depends where do you live and what kind of flower is your honey, some honey will take longer to crystalize than others, wild flower honey, or honey that is produced in countries with lots of moisture will take longer to cristalize, in the relationship "fructose/Glucose" of any honey if the content of glucose is higher than fructose your honey will crystalize faster. The way we make that process faster is keep it in the fridge, with temp no lower than 6 degrees Celcius. Hope I answer your question. Cheers! =)
@@beesrfunny Thanks for the information! Another question, does adding an already creamed honey seed to liquid honey that's hard to crystallise, or contain higher fructose than glucose ratio e.g. acacia honey, make that liquid honey start crystallising too? I did encounter different rates of success of honey crystallisation when trying to reproduce creamed honey using different liquid honey as the base.
Avalon+ 😋mmm yummy! Acacia honey sounds very tasty! I never had a chance to try acacia honey but it’s like you said, when the glucose content in higher, the crystallization in honey accelerates. I want to believe that if you use acacia creamed honey seed into liquid honey, crystallization should be faster than when acacia liquid honey crystallize by itself. That is if you want to have straight acacia creamed honey, another option could be buying any crystallize/creamed honey at your local market an use it as a seed. Please we’ll love to hear about your experience! Thanks for your comment!
Very informative and I got hungry for some and I only have regular honey! Thank you for the lesson!
I had never heard of creamed honey before. Thank you for so much great information on it. I am definitely going to try this, I’m sure my family will love it. -Kirsten
Wow creamed honey no starters. Ty. Love you
She is so cute and so smart. I love this video. You did a great job 💯💯💯👍👏
Good job
Not only are you smart, but your absolutely adorable! Good Job!!!! 😄
Nectar from Oil seed rape caused my honey crystalise. Moved my bees to solve the problem but this is wlso a good idea.
Great video young lady!! I appreciate it as I am going to make some creamed honey just like you mentioned!! 💕💕
Shalome Clark thank you vey much!!
Yara, this video is very informative and well done. I am going to try your method, and look forward to catching up with all of your other videos!
Edward Nice thank you! 😁
Awesome video!! Can you tell me if it stays at a spreadable consistency, or does it eventually harden back up to the raw honey hardness? I live in Alberta and I get pure raw honey and keep it in the cupboard and it’s super solid lol. Thank you for your time, Bee safe everyone!
I love creamed honey!!
Thank youYara as mom said it is more easy as I was thinking ..I send this to my German friend
+Michel Simard Wow thank you sooo much! Cheers! 😁😊
very nice creamed honey looks yummy
MUY ILUSTRATIVO, importante para el mejor uso de la miel de abeja.
How do you remove the white air bubbles, if you want to give it away? Ty
I did this and the creamed honey still felt very granulated. But i used my whip attachment only
mmm! delicious!! thanks!!
John 3:16 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
What flowers are more prone to produce crystalized honey?
we had alfalfa, clover, sweet clover, rasp, red clover and they they all crystallized, some, faster than others, specially if you create and environment to speed that process, like keeping the honey in your fridge, in our kitchen counter will take like a month for the alfalfa honey start to crystallize. Cheers!
@@beesrfunny Thanks
I am in Florida and popcorn trees, also known as , Chinese tallow trees, make my honey crystalize fast as well.
Dear Yara i followed the process as (exactly) you said. I put the creamed honey that created into (350gr) jars and after a week i had a result full of FOAM in the top of the jars. I need to mention that before i put creamed honey into the jars i left for one day the creamed honey into the mixer bowl as you said. There was no special foam effect to remove.
Given my will to do it professionally is there any advise for the foam elimination?
13:10 Yara says the foam isn't bad at all! It's merely the air bubbling up from the whipping process. You've just got to do minimal mixing (probably just a few seconds at most) and voila, professional-packaged honey.
How do I get crystallized honey?
Basically you just have to wait. In order to (slightly) speed up the process, keep it in a very cool dry place. Your raw, unprocessed honey should crystallize within 3-4 weeks as long as you don't touch or bother it other than to peep under the lid and check for crystallization. Pro tip: This does not work the same way with pasteurized honey or other honey with which you cannot guarantee its content is 100% raw and unaltered.
What tempurture was your crystal honey when you turned it into creamed honey
The creamed honey was around room temp. (20-25 degrees Celsius) the great thing about this process is that it doesn’t involve heating anything.
You r the best girl
A. Irmak YALDIZ thank u!
@@beesrfunny dear can you tell how to make crystaled Honey?
A. Irmak YALDIZ crystallized honey is the natural process of preservation in pure, raw, unpasteurized honey. It crystallizes over a period of time. Because we dont process our honey... it will crystallize or turn solid in about 3-4 weeks. Pasteurized or processed honey wont crystallize because the process of pasteurization prevents honey to do so. If you buy local, unprocessed & raw honey, wait for a while and it will start crystallizing and you will have your crystallized honey
@@beesrfunny thank you bee master 🙏🏻
Are you adding crystallized honey that you have already ground the crystals? My crystallized honey is large crystals. You did not show that process.
Sharon Beckner hi Sharon! this kind of creamed honey is made from 100% crystallized honey, so yours should perfectly work fine, just make sure to start with a small amount depending on the size of your whipper and low speed. cheers and thanks for your thoughts
Is there a way to hasten the crystallisation of honey? Since I'll need crystalleid honey or at least creamed honey as a starter seed, is there any way I can make liquid honey crystallise faster so I can build my seeding honey from there?
absolutely! it all depends where do you live and what kind of flower is your honey, some honey will take longer to crystalize than others, wild flower honey, or honey that is produced in countries with lots of moisture will take longer to cristalize, in the relationship "fructose/Glucose" of any honey if the content of glucose is higher than fructose your honey will crystalize faster. The way we make that process faster is keep it in the fridge, with temp no lower than 6 degrees Celcius. Hope I answer your question. Cheers! =)
@@beesrfunny Thanks for the information!
Another question, does adding an already creamed honey seed to liquid honey that's hard to crystallise, or contain higher fructose than glucose ratio e.g. acacia honey, make that liquid honey start crystallising too?
I did encounter different rates of success of honey crystallisation when trying to reproduce creamed honey using different liquid honey as the base.
Avalon+ 😋mmm yummy! Acacia honey sounds very tasty! I never had a chance to try acacia honey but it’s like you said, when the glucose content in higher, the crystallization in honey accelerates. I want to believe that if you use acacia creamed honey seed into liquid honey, crystallization should be faster than when acacia liquid honey crystallize by itself. That is if you want to have straight acacia creamed honey, another option could be buying any crystallize/creamed honey at your local market an use it as a seed. Please we’ll love to hear about your experience! Thanks for your comment!
Why are you creaming creamed honey? I’m confused